May 28, 2021

BBQ Ribeye Tortillas

Rib Eye Tortillas with Whitley Neill Blood Raspberry Gin

This recipe is for beef lovers everywhere. Created to serve with Whitley Neill Raspberry Gin and in season you could happily swap the beef for venison, but both go really well with the sharp red fruit. Scottish raspberries and Angus beef is a winner!!


  • 4 quality rib-eye steaks, approx. 250g/9oz each
  • 8 flour tortillas
  • 150ml pot soured cream


For the marinade:

  • juice 6 limes
  • 2 tbsp olive oil
  • 4 garlic cloves , crushed
  • 2 tsp dried oregano
  • 4 tsp ground cumin
  • 2 tsp freshly ground black pepper
  • 2 tsp smoked paprika
  • small bunch coriander , finely chopped


Mix all the marinade ingredients in a bowl, then lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, but it’s better to leave them overnight. Heat the barbecue. When it is hot, wipe any excess marinade from the steaks and season really well with plenty of sea salt. Cook the steaks hard and fast for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Rest the steaks for about 5 mins, then cut into nice thick slices. To assemble the fajitas, warm 8 large flour tortillas on the barbecue, then pile slices of steak and drizzle with sour cream and roll. This is perfect with as many side dishes as you like. Refried beans and guacamole are perfect.



Photography by Richard Weinstein @rwphoto

Styling by Marcus Longinotti @marcuslonginotti